Mortadella is one of the favorites in Italy from among the endless variety of salumi. (Much as the ersatz American version known as “bologna” or “baloney” is a favorite across the Atlantic.) Mortadella won IGP designation in 1998. It has very ancient origins, and the Romans seem to have considered it a great work of artisanal food preparation. It is made with a mixture of pork cuts and baked for a long time in a dry oven. It is packaged in cylinders with rounded ends, and may be small, medium or gigantic, weighing more than 100 pounds. 

To get the taste of a good mortadella, it is best to eat it just cut with a meat slicer into very thin slices. Choose one with pistachios in it to experience the most authentic version.

To enjoy it in all its succulence, eat it freshly sliced and accompanied by the traditional gnocco fritto bread. The famous chef Bruno Barbieri, a native of Bologna, recommends eating it in a bun. Upon contact with the warmth of the hand, this simply perfect sandwich will reveal irresistible aromas and flavors. But mortadella is also perfect as an ingredient in countless recipes: it enhances the taste of roulade fillings or meatballs, and adds to the flavor of stuffed zucchini and potato gateaux. 

If sliced, it should be consumed within about a day, otherwise it hardens and loses its characteristic flavor. If in chunks and vacuum packed, it will last in the refrigerator for up to a month.